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Red Enchilada Sauce Recipe Wanted

I'm looking for an authentic, scratch, Mexican recipe.  No canned tomato sauce.  No chile powder.  I know one/some of you guys know what i want.  I searched youtube a bit and came up with this one.  If you got something better, please post the recipe.
 
In your opinion, what is the standard chile for red enchilada sauce?
 
 
New Mexico Red Chile Sauce

Serves: 4
Category: Sauces, Chili
Cuisine: Mexican

Ingredients:
2 oz (12-14) dried New Mexico chiles (preferably Sandia or Barker)
1 clove Garlic, finely minced
3 cups hot water
1 Tbsp vegetable oil
1 Tbsp flour
1/2 tsp ground cumin
1 tsp oregano, crushed
salt to taste


Instructions:
Remove and discard stems and seeds from chiles. Toast chiles over low heat for about 4 minutes, shaking the pan so they don't burn. Place chiles and hot water in a bowl and let stand 30 minutes. Place softened chiles and half the water in a food processor or blender. Puree until smooth.In a 1 qt. saucepan heat oil over medium heat. Add flour, garlic & cumin and stir for about 2 minutes until the oil sizzles slowly and the flour paste turns a light brown. Remove from heat. Strain chile puree into saucepan. Rinse food processor or blender with remaining water and pour through strainer. Cook sauce on low heat to a simmer and simmer for 5 minutes. Add salt and oregano, simmer 5 minutes more, then season to taste. The sauce should be thick enough to stick to the nap of a spoon. Store up to 2 weeks in refrigerator or freeze.
 
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